• 한국수산과학회지
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• 제49권6호
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• pp.862-866
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• 2016

Common stalked barnacle Pollicipes mitella is a filter-feeding crustacean that attaches itself to the surfaces of rocks in the ocean intertidal zone. Pollicipes mitella is one of about a dozen species of goose barnacle that are gathered commercially for human consumption. In Portugal and Spain, they are a widely consumed and expensive delicacy known as "Percebes (Pollicipes pollicipes )". However, common stalked barnacle is less popular in Korea, and information on its nutritional component is not yet available. In the present study, we analyzed the proximate and fatty acid compositions and mineral content of common stalked barnacle (muscle and cirrus). The muscle and cirrus of common stalked barnacle were 15.1% and 14.3% protein, and 3.31% and 1.81% lipid, respectively. The prominent fatty acids in the muscle and cirrus were 22:6n-3 (docosahexaenoic acid, DHA), 16:0, 20:5n-3 (eicosapentaenoic acid, EPA), 18:0, 18:1n-9, 16:1n-7 and 14:0. In particular, common stalked barnacle contained high levels of n-3 polyunsaturated fatty acids, such as DHA (25.4-25.6%) and EPA (14.7-15.1%), and low levels of the n-6 fatty acid, 20:4n-6 (1.2-1.3%). Common stalked barnacle contained a relatively large amount of Zn (10-42 mg/100 g) in its muscle and cirrus.

• 한국수산과학회지
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• 제49권6호
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• pp.779-784
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• 2016

We evaluated seasonal variations in the proximate, fatty acid and total amino acid compositions and mineral content of the muscles of wild and cultured Korean bullhead Pseudobagrus fulvidraco. The wild and cultured samples showed a significantly higher proportion of crude lipids than other components. Crude lipid content was highest in May in wild fish but lowest in May in cultured fish. We found no significant difference between wild and cultured samples in terms of fatty acid and total amino acid compositions and mineral content. The levels of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) as well as n-6/n-3, were higher in the muscles of wild fish compared with those of cultured fish. However, monounsaturated fatty acids (MUFA) levels were higher in cultured fish. Both wild and cultured fish were good sources of eicosapentaenoic acid (EPA) and docosa hexaenoic acid (DHA). In wild fish, the Mg and Zn contents were highest in August, while the Ca, P, Na, K, Fe, and Cu contents were highest in May. However, the mineral content of the cultured fish did not exhibit significant seasonal variation.

• 한국식품과학회지
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• 제22권1호
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• pp.50-55
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• 1990

녹변현상을 나타내는 마늘의 주요 구성성분의 함량을 건전한 마늘과 비교하였고 녹변의 진행에 관련한 몇 가지 인자의 영향에 관한 실험을 수행하였다. 마늘에 함유된 유기산 중 피르브산 및 숙신산, 아미노산 중 아르기닌, 지방산 중 리놀레산 및 리놀렌산은 녹변이 발생하는 마늘이 건전한 마늘에 비해 높은 값을 보였으며 전기영동에 의한 단백질의 양상에 있어서는 45-66.2kd 부근에서 큰 차이를 보였다. 한편 마늘의 녹변반응은 pH, 온도, 반응시간 및 에틸알콜농도에 의존성을 보였으며 pH 5.5의 완충용액에 현탁시켜 $50^{\circ}C$에서 30분간 열처리시 녹변도가 가장 높은 것으로 나타났다.

• 한국식품영양과학회지
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• 제7권2호
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• pp.35-42
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• 1978

General components of comfrey collected during the period of July-September 1978 in Pusan area were investigated with a view to determine its possible value as a foodstuff by means of titrimetry, chromometric analysis and fluorometric analysis. As a result, the following data were obtained. 1) The contents of moisture, crude lipid, crude protein and carbohydrates of the comfrey were similar to those of other green vegetables such as spinach, crowndaisy, lettuce, leek and mallow. 2) The inorganic Ca, P and Fe of the comfrey were fairly greater in contents than those of other green vegetables. Compared with spinach, for instance, there were 4 times as much Ca and about 2 times as much Fe in it, respectively. 3) The contents of vitamins of the comfrey were also found in an amount much greater than those of other green vegetables. V-A of the comfrey, for instance, were 6 times greater in content than that of lettuce, and about 2 times greater than that of crowndaisy, leek and mallow, respectively. It also showed a greater content of V-A than even that of spinach, known as a vegetable most rich in V-A. V-B of the comfrey showed a little lower level of content than that of spinach but showed about the same level of content as that of leek and lettuce. V-B of the comfrey was 6 to 8 times greater in content than that of lettuce and leek. The content of niacin of the comfrey was also found much greater than those of other foodttuffs. V-C of the comfrey compared 3.5 times greater with that of lettuce, 2 times greater with that of mallow, and generally a higher level with those of other green vegetables. The above findings seem to firmly establish the food scientific value of the comfrey. Furthermore, the vegetable is very prolific and grows easily. If the general public is made aware of these facts, the vegetable is thought to contribute not a little to their dietary life as a nutritious foodstuff.

• 한국식품영양과학회지
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• 제30권4호
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• pp.717-720
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• 2001

4년근과 24년근 도라지의 화학성분 및 생리활성을 조사하였다. 24년근 장생 도라지의 화학성분 조성은 수분 82.7% 조단백 1.6% 조지방2.1%, 조회분 0.7% 총당 6.0% 총 식이섬유 2.3% 조사포닌 3.4mg% 및 비타민 C 3.0mg%였으며 4년근과의 함량차이는 크게 나타나지 않았다. 그러나 무기물의 함량은 24년근이 4년근에 비하여 모두 높게 나타났으며 그 중에서 K가 879.9mg/kg 으로 가장 높게 나타났다. 24년근과 4년근의 용매별 추출물의 생리활성 정도는 에탄올>메탄올>물의 순이었고 전자공여능은 24년근이 4년근보다 10-50% 높게 나타났으며 아질산업 소거효과도 10~40% 까지 높게 나타났다.

• Preventive Nutrition and Food Science
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• 제12권4호
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• pp.191-196
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• 2007

We investigated radical scavenging effects and protective activities of fucoidan and alginic acid, active polysaccharide components from brown seaweeds, against peroxyl radical-induced oxidative stress under in vitro and cellular system. Fucoidan exerted strong radical scavenging effects against nitric oxide (NO) and superoxide anion $(O_2)$. On the other hand, alginic acid did not show inhibitory activity against NO and relatively weak $O_2{^-}$ scavenging effect. Additionally, alginic acid exhibited higher hydroxyl scavenging activity than fucoidan. Both fucoidan and alginic acid significantly enhanced cell viability against oxidative stress induced by 2,2'-azobis(2-amidinopropane)dihydrochloride (AAPH). At $1000{\mu}g/mL$ concentration of fucoidan and alginic acid, the viability was increased from 16.4% to 85.9% and 67.7%, respectively. In addition, fucoidan and alginic acid ameliorated the lipid peroxidation in LLC-PK1 cell induced by AAPH in a dose-dependent manner. In particular, fucoidan showed stronger inhibitory effect than alginic acid in the cellular system. The present study suggests that fucoidan and alginic acid may be promising antioxidants against oxidative stress induced by free radicals.

• 한국식품영양과학회지
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• 제29권1호
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• pp.20-25
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• 2000

소건멸치의 이용 가능성을 검토하기 위하여 시판 소건멸치의 식품학적 품질 특성(아미노산, 무기질 및 지방산과 같은 구성성분, 엑스분과 같은 맛성분, 과산화물값 및 산값과 같은 지질산패도 및 색조, 휘발성염기질소, 형상등과 기호도 등)에 대하여 자건품과 비교하여 살펴보았다. 소건품은 자건품에 비하여 구성 아미노산, 무기질 및 지방산조성과 같은 식품영양성분 및 엑스분과 같은 맛성분이 우수하였고, 색조, 외형적 형상 등과 관능적인 면에서도 우수하였다. 그러나 소건품은 자건품에 비하여 고산화물값 및 산값이 높아 지질 산패가 많이 진행되었고, 휘발성염기질소 함량이 높으며, 이취가 강할 뿐만이 아니라 품질 등급 기준에서도 규정 외 등급으로 판정되었다. 이상의 결과로 미루어 보아 소건 마른멸치는 식품영양적인 면과 외형적인 면에서는 우수하였으나, 위생적인 면과 이취 면에서 식품규격에 미달되었다. 따라서 일반 소건멸치가 죽방멸치 또는 일반멸치 정도의 품질로 소비자들에게 이용되기 위하여는 반드시 제조공정 중에 자숙공정에 상응하는 효소실활 처리가 동반되어야 하리라 판단되었다.

• KSBB Journal
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• 제15권6호
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• pp.658-663
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• 2000

호염성 세균에서 추출한 색소를 사료에 일정량 혼합하여 사육시킨 무지개송어의 일반성분 조성 중 수분함량은 사육 4 주 후 77%, 8주 후 73% 내외였다. 조단백질의 함량은 4주 후보다 8주 후가 증가된 양상을 보였다. 조지방의 경우도 8 주 후 약간 증가하는 경향이었다. 그러나 무기질의 함량에는 큰 변화가 없었다. 무지개송어 육 중 카로테노이드 함량은 4 주 후 대조구에서 0.0223 mg/100g인 반면, 8주 후 pink구에 서는 0.1702 mg/100g으로 대조구에 비하여 색소 첨가구에서 의 함량이 높게 나타났다. 세균 색소추출물의 첨가구는 8주 후 0.1256, 0.1382 mg/100g으로, pink구나 우렁행이 껍질 색 소추출물구 0.1702, 0.1514 mg/100g에 비하여 색소함량이 다 소 낮았지만 색소침착올 저해하는 경향은 아니었다. 무지개 송어 육 중 축적되는 색소의 조성은 급이 되는 사료의 조성 에 따라 차이가 있지만 사육 4 및 8주 후 canthaxanthin의 함 량이 가장 높았으며, astaxanthin 챔가구는 zeaxanthin의 함량 이 가장 높았다. 그리고 표피 중의 색소 조성비는 급이 4 및 8주 후 P -carotene의 함량이 가장 높았고, canthaxanthin의 함 량은 낮아 육 및 표피 중의 색소침착은 급이되는 먹이의 카 로테노이드 조성에 따라 달랐으며, 세균 색소추출물의 첨가도 무지개송어 체색개선에 도움이 되는 것으로 나타났다.

• 한국지역사회생활과학회지
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• 제22권2호
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• pp.211-222
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• 2011

To evaluate the effect of Hydrangea serrata Seringe extract on kakdoogi(Korean radish kimchi), the kakdoogi was prepared, after supplementation, with Hydrangea serrata Seringe extract(0, 1.25, 2.5 and 5%(v/w)). The quality characteristics of the kakdoogi were investigated during 7 days of fermentation at $20^{\circ}C$. The proximate components of the Hydrangea serrata Seringe leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values in the samples with the extract were higher than that of both the control group and the sugar group. The total acidity levels in the sugar group was higher than that of other groups. The sugar group showed higher L value(lightness) than that of kakdoogi fermented with the extract. A value(redness) and B value(yellowness) of the supplemented kakdoogi was lower than that of the control and the sugar group on day 7. The hardness of samples with the extract was higher than that of the sugar group. And the hardness of the groups with the extract was not reduced during the fermentation period. The control group showed higher salinity than the other groups by day 4. The samples with the extract were sweeter than the control group on day 0 then the difference disappeared after day 2. Sourness of all the groups increased during the fermentation period. However the extract did not affect the hardness or overall acceptability of the kakdoogi during fermentation.

• 한국지역사회생활과학회지
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• 제22권2호
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• pp.257-265
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• 2011

To find the optimum proportion of Hydrangea serrata Seringe(HSS) powder, rice cakes were prepared with different quantities of Hydrangea serrata Seringe powder instead of sugar. Technical and sensory examinations were then conducted. The proximate components of the HSS leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values of samples which replaced 25%, 50%, 75% and 100% of sugar with the HSS powder were significantly decreased(p<0.05). The groups with HSS powder showed a lower L value(lightness) and a value(redness) than that of the control group. The B value(yellowness) of the Sulgidduk containing the HSS powder was higher than that of the control group. The hardness of HS2 and HS3 was increased by the addition of the HSS powder. The adhesiveness of Sulgidduk groups with the HSS powder was higher than that of the control group. Springiness was not changed by adding the HSS powder. The cohesiveness of the Sulgidduk was significantly reduced by adding the HSS powder(p<0.001). The groups with no sugar showed the highest gumminess and chewiness. The added HSS powder caused both a darker color and a stronger odor, but the sweetness of the Sulgidduk which replaced the sugar with the HSS powder was decreased compared to the control group. The moisture content and the hardness was not affected by the addition of the HSS powder. The preference of color and taste was not changed by adding the HSS powder. The preference of flavor of the Sulgidduk with the HSS powder showed higher than that of the control. Overall acceptability of the Sulgidduk did not show any significant differences. As a result, Sulgidduk can be replaced 25% and 50% of sugar with the Hydrangea serrata Seringe powder.